Blue Crab Salad

If you’ve never tried Blue Crab, this is the recipe to do so. Something fresh, zesty and interesting works perfectly as a starter or main. Impress your dinner guests with this elegant Blue Crab salad paired with homemade aioli.

Suggested Pairing: Fat Bastard Chardonnay


Cooking Methods

  • Frying



    1/4 red cabbage, finely chopped
    500 g Food Lovers Blue crab
    100 g cake flour
    1 liter sunflower oil, for frying
    1 grapefruit cut into wedges
    10 kumquats, halved
    50 g baby salad leaves
    1 avocado, peeled and sliced


    4 cloves peeled Garlic
    A pinch of salt
    1 egg yolk
    1/2 cup sunflower oil
    1 cup olive oil
    Lemon juice



    Heat the oil in a medium sized pot.
    Lightly dust the thawed crab in flour, shaking off and excess.
    Fry for a minute or until the crab shell changes colour to bright orange.
    Remove and drain on paper towel.
    Season with salt and pepper and set aside
    In a food processor; blend together the egg yolk, garlic and salt.
    Keep the blender running, and slowly add the oils until the consistency is thick.
    Stir in a squeeze of lemon juice and some mustard powder and season to taste.
    Mix together the shredded cabbage and baby salad leaves, place onto a large platter.
    Top with crab, kumquats, grapefruit and avocado.
    Serve with the aioli.